
Crispy Peking Duck
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- Serves 4
- Cooks in 32 mins (30m prep + 2m cook)
- Difficulty: Intermediate
- Tastes:
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Estimated nutrition per serving
peking duck
local_grocery_store Ingredients
restaurant_menu Method
- 1.Preheat your oven to 350°F (175°C).
- 2.In a small bowl, mix together the salt and Chinese five-spice powder.
- 3.Rub the duck inside and out with the salt and spice mixture.
- 4.Place the duck on a rack in a roasting pan, breast side up.
- 5.Roast the duck in the preheated oven for 1 hour.
- 6.In a separate bowl, mix together the honey, soy sauce, rice vinegar, hoisin sauce, sesame oil, ginger, garlic, and green onions.
- 7.After the duck has roasted for 1 hour, brush it with the honey glaze mixture.
- 8.Continue roasting the duck for another 1 hour, basting with the glaze every 20 minutes.
- 9.Remove the duck from the oven and let it rest for 10 minutes.
- 10.Carve the duck into thin slices.
- 11.Serve the sliced duck with warm pancakes, cucumber matchsticks, and chopped cilantro.
- 12.To assemble, spread hoisin sauce on a pancake, top with a few slices of duck, cucumber matchsticks, and cilantro. Roll it up and enjoy!
lightbulb_outline Tips
- For extra crispy skin, you can hang the duck in a cool and well-ventilated place for a few hours before roasting.
- If you can't find Chinese five-spice powder, you can make your own by combining equal parts ground cinnamon, cloves, fennel seeds, star anise, and Szechuan peppercorns.
- Leftover duck can be used in stir-fries, fried rice, or noodle dishes.